Download PDF Atelier Crenn: Metamorphosis of Taste, by Dominique Crenn Karen Leibowitz
Download PDF Atelier Crenn: Metamorphosis of Taste, by Dominique Crenn Karen Leibowitz
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Atelier Crenn: Metamorphosis of Taste, by Dominique Crenn Karen Leibowitz
Download PDF Atelier Crenn: Metamorphosis of Taste, by Dominique Crenn Karen Leibowitz
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Review
“Crenn's book is to dining at her restaurant what an annotated copy of Hamlet is to seeing the play performed for the first time.” —EATER.com “Atelier Crenn perfectly captures the creativity, talent, and taste of Dominique Crenn. At Atelier Crenn, she balances her French DNA and true American passion for ingredients that are local and sustainably raised and farmed. Crenn’s talent lies in her ability to express a delicate, original, and genuine voice in contemporary Californian haute cuisine.”—Daniel Boulud, Chef/Owner, Daniel “To dine at Dominique Crenn’s atelier is to take a delightful surprise-filled stroll through her world, Brittany and California, seacoast and forest and farm, her impressions translated into delicious tableaux by means of the modern cook’s full range of tools and techniques. Atelier Crenn is a fascinating window into the life, thought, and painstaking craft of one of our most accomplished chefs.”—Harold McGee, author of On Food and Cooking “Dominique Crenn quite literally puts poetry on a plate every day at Atelier Crenn—she’s a fantastically talented chef who has already contributed a great deal to the rich culinary history of the Bay Area. This book is the story of her food, finding her voice as a chef, and her culinary philosophy, all of which will surely inspire readers to turn their own kitchens into ateliers.”—Nathan Myhrvold, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, author of The Photography of Modernist Cuisine “Dominique Crenn’s creativity and passion shine in this gorgeous book that showcases her unique cuisine. I am happy to have her as a friend!”—Elena Arzak, Chef and co-director, Restaurant Arzak
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About the Author
DOMINIQUE CRENN is the first American woman chef to earn two Michelin stars. Raised in France, Chef Crenn opened her restaurant, Atelier Crenn, in San Francisco. She has appeared on the Today show, Iron Chef America, The Next Iron Chef, and Top Chef.
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Product details
Hardcover: 376 pages
Publisher: Houghton Mifflin Harcourt; y First printing edition (November 3, 2015)
Language: English
ISBN-10: 0544444671
ISBN-13: 978-0544444676
Product Dimensions:
9 x 1.3 x 11 inches
Shipping Weight: 4.2 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
41 customer reviews
Amazon Best Sellers Rank:
#68,327 in Books (See Top 100 in Books)
The book is beautiful but these recipes are too complicated for me and I am a well paid Private Chef in San Francisco area for the last 30 years. I like how clean she keeps her kitchen and the stories she tells.
The Kindle version is awful. There is a special typeface in the print version I guess that doesn't translate to Kindle making it impossible to read.
The kindle edition doesn't have a table of contents or an index and the only way to find a recipe is move, page by page, through the book to find the recipe. Furthermore many recipes are composed of several other recipes, so you need to be able to move back and forth between different recipes to complete a project. I got this kindle edition on sale for $3.99 but in it's current presentation, it isn't a bargain even at that price. Maybe Amazon thinks customers will be more likely to pop or the higher priced print edition after getting screwed on the kindle editions, but I'll take a pass. There is so much demand for digital editions and so much money to be made if Amazon could only get it right.
The book is perfect just as I've heard her restaurant is, and yet, the criticisms in other reviews are spot on. But that doesn't mean its not a perfect book, it just means that you need to know what you're getting in to. The recipes are complicated, the ingredients are occasionally near impossible to find (sodium hexmetaphosphate?), and there are so many alternative techniques (oven v. dehydrator v. ?) given that you are overwhelmed by the print on the pages. But stop. Take a deep breath. And now look again. Each recipe contains a well-written explanation of how to make the dish work. It is not a dish you're going to add to your family meatloaf, but it is something that you would do to impress your friends, and yes, it will stretch your abilities. But, Crenn walks you through the steps clearly and with the internet you can find any ingredient no matter how unpronounceable.I do think this book is best fit into the collection of a chef or a collector of amazing restaurant cookbooks, but for avid home cooks, you'll enjoy it as well. Do the "Look Inside" thing and decide for yourself, but it is a perfect book.
Not for an at home cook looking for a family meal, very developed intriquite recipes beautifully executed. Inspirational to a professional chef, very happy I bought this book, I'm not quite on her level but I'm working towards it and I'm using her book to get there!
I'm a owner of an small restaurant in the Dominican Republic. This is the first book I found with very explicit recipe description to use modern ingredients and methods to cook. Modernist cooking is not easy for us, experimenting with new ingredients is sometimes to expensive and to complicated if you working alone or with one or two helper in your kitchen. Love this book and if you are in same situation as I recommend buy the book. It's worth every penny.
This is a beautiful cookbook with lots of inspiring color pictures by Michelin starred chef, Dominique Crenn. This book is a must for any collector of truly amazing cookbooks.
Not very practical for recipes or ideas. I find something good in just about all cookbooks but not this one! Seriously, I heard Massimo speak about her and, being a baker, could not wait to get her book but I gave it away.
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